A home for Volcano Kimchi
Spende geschützt
Volcano Kimchi has found a home! In October, we will be moving into a permanent space in the Dog Patch neighborhood of San Francisco. This is such an exciting moment for us, and it never would have been possible without the continued love and support of our wonderful community.
It's true. We Ferment to be Together :-)
Chefs from Michelin-rated Madera at Rosewood drop Volcano KImchi's booth at the San Francisco Ferry Plaza Saturday farmers market by for a chat and a few jars of Volcano Kimchi.
Our new home isn't just any space. Situated in a corner of what used to be the West Coast's largest cannery , we're stepping into the hallowed birthplace of the famed Dandelion Chocolate . Our aspiration is to continue that legacy of success by creating inspired, high-quality fermented foods that tempt tummies as much as they touch hearts.
So, we're asking for your help. Your donation, large or small, will help us make the transition to our new home. The funds we receive will go toward the purchase of essentials, including: a walk in cooler, fridge and freezer, sink installation and packaging equipment, all the things we need to turn this magical space into a true fermentation lab.
Our vision: To create a people-centered space that continues to grow Volcano Kimchi's beloved fermentation family through regular workshops, community meals and other shared experiences that foster connections, expand horizons and promote healthy, happy tummies .
Volcano Kimchi founder Aruna Lee demonstrates her kimchi wizardry with NBC Bay Area host and veteran journalist Robert Handa.
Aruna leads a kimchi making workshop for residents in Fairfax, California.
About Volcano Kimchi. We're a small, woman-owned business producing a variety of organic, vegan kimchi and other Korean-inspired fermented food products. We were born in San Francisco, the brainchild of founder and "fermentress" Aruna Lee, who arrived in San Francisco after more than a decade spent as an ordained Buddhist nun in her native South Korea. Looking to recreate the nuanced flavors that are the hallmark of Korea's temple cuisine , she launched Volcano Kimchi in 2015. After a few trial runs she brought her first batch to San Francisco's Rainbow Grocery, and the rest, as they say, is history.
You can learn more about Aruna's journey from the mountains of Korea to the hills of San Francisco in the short video below.
Volcano Kimchi founder and "fermentress" Aruna Lee speaking at the 2019 Real Food Real Story story slam event in San Francisco.
Volcano Kimchi's creations are inspired by Aruna's years as a Buddhist nun in South Korea and the bounty on display at San Francisco's cherished farmers markets, where she's cultivated lasting friendships with area farmers. Lending a distinctly California spin to traditional Korean recipes makes Volcano Kimchi's ferments as eye-popping as they are mouth watering.
Organic watermelon radish & red mustard kimchi
Jicama kimchi infused with amaranth
What folks are sayin' about Volcano Kimchi
"We found you at the farmer's market a couple years back and still haven't forgotten how amazing your kimchi was." -- Sarah and Josh, Arizona
"Fantastic and tasteful products! Delicious kimchi and various other fermented delicacies, the likes of which I had never seen before." -- Hadar, San Francisco
"Found it at the farmer's market in the City. Made my eyes roll back in my head, it was so good. Ate the entire jar with a toothpick because that was the only utensil I had. Best kimchi *ever*" -- Michael, Bay Area
You'll Lava It! These are difficult times and, for a lot of us, it can be hard to find reasons to celebrate. But after more than four years of hard work, commitment and dedication, this door has opened for Volcano Kimchi, and we invite you all to help us walk through it. Our dream is to build something that honors the creative spirit and the amazing people who live here in San Francisco or are simply passing through. Your support can help us make that happen.
Thank you.
It's true. We Ferment to be Together :-)
Chefs from Michelin-rated Madera at Rosewood drop Volcano KImchi's booth at the San Francisco Ferry Plaza Saturday farmers market by for a chat and a few jars of Volcano Kimchi. Our new home isn't just any space. Situated in a corner of what used to be the West Coast's largest cannery , we're stepping into the hallowed birthplace of the famed Dandelion Chocolate . Our aspiration is to continue that legacy of success by creating inspired, high-quality fermented foods that tempt tummies as much as they touch hearts.
So, we're asking for your help. Your donation, large or small, will help us make the transition to our new home. The funds we receive will go toward the purchase of essentials, including: a walk in cooler, fridge and freezer, sink installation and packaging equipment, all the things we need to turn this magical space into a true fermentation lab.
Our vision: To create a people-centered space that continues to grow Volcano Kimchi's beloved fermentation family through regular workshops, community meals and other shared experiences that foster connections, expand horizons and promote healthy, happy tummies .
Volcano Kimchi founder Aruna Lee demonstrates her kimchi wizardry with NBC Bay Area host and veteran journalist Robert Handa.
Aruna leads a kimchi making workshop for residents in Fairfax, California. About Volcano Kimchi. We're a small, woman-owned business producing a variety of organic, vegan kimchi and other Korean-inspired fermented food products. We were born in San Francisco, the brainchild of founder and "fermentress" Aruna Lee, who arrived in San Francisco after more than a decade spent as an ordained Buddhist nun in her native South Korea. Looking to recreate the nuanced flavors that are the hallmark of Korea's temple cuisine , she launched Volcano Kimchi in 2015. After a few trial runs she brought her first batch to San Francisco's Rainbow Grocery, and the rest, as they say, is history.
You can learn more about Aruna's journey from the mountains of Korea to the hills of San Francisco in the short video below.
Volcano Kimchi founder and "fermentress" Aruna Lee speaking at the 2019 Real Food Real Story story slam event in San Francisco.
Volcano Kimchi's creations are inspired by Aruna's years as a Buddhist nun in South Korea and the bounty on display at San Francisco's cherished farmers markets, where she's cultivated lasting friendships with area farmers. Lending a distinctly California spin to traditional Korean recipes makes Volcano Kimchi's ferments as eye-popping as they are mouth watering.
Organic watermelon radish & red mustard kimchiJicama kimchi infused with amaranthWhat folks are sayin' about Volcano Kimchi
"We found you at the farmer's market a couple years back and still haven't forgotten how amazing your kimchi was." -- Sarah and Josh, Arizona
"Fantastic and tasteful products! Delicious kimchi and various other fermented delicacies, the likes of which I had never seen before." -- Hadar, San Francisco
"Found it at the farmer's market in the City. Made my eyes roll back in my head, it was so good. Ate the entire jar with a toothpick because that was the only utensil I had. Best kimchi *ever*" -- Michael, Bay Area
You'll Lava It! These are difficult times and, for a lot of us, it can be hard to find reasons to celebrate. But after more than four years of hard work, commitment and dedication, this door has opened for Volcano Kimchi, and we invite you all to help us walk through it. Our dream is to build something that honors the creative spirit and the amazing people who live here in San Francisco or are simply passing through. Your support can help us make that happen.
Thank you.
Organisator
Aruna Lee
Organisator
San Francisco, CA